Pear and Ginger Ricotta Cheesecake with Caramel Drizzle
Crust:
- 2 cups almond meal
- 3 tablespoons refined coconut oil, melted
- 3 tablespoons turbinado sugar
Filling:
- 3 pears, peeled and chopped
- 2 tablespoons sucanat, turbinado or brown sugar
- dash sea salt
- 1 (12.3 ounce) package extra firm silken tofu
- 2 (8 ounces each) tubs vegan cream cheese
- 1 tablespoon lemon juice
- 5 tablespoons sorghum flour
- 1/4 cup + 2 tablespoons organic sugar
- 1 1/2 teaspoons grated ginger
- 1/2 teaspoon sea salt
- 1 cup drained, pressed and crumbled extra firm tofu
Caramel Sauce:
- 1 1/4 cup turbinado sugar
- 2/3 cup fullfat coconut milk
- 1 tablespoon refined coconut oil or margarine
- 2 dashes salt
Method/ Source: Manifest Vegan